Skip to main content

No Knead Success



A few weeks ago I tried unsuccessfully to bake the no knead bread made famous by New York Times. It was embarrassing. No, it was more than embarrassing. As far as I know, I am the only person in history to bungle up this super easy idiot-proof bread pioneered by Jim Lahey.

Never the one to give up, I changed tacks and put my faith behind the other no knead bread revolution taking over the food blogging world. I refer to Artisan Bread in five minutes a day, the book published by Jeff Hertzberg and Zoe Francois. The concept is simple enough - you don't knead the bread, but let the slow rise in the fridge do the job of gluten development.

Here's the recipe, if you can call it one. Mix flour, yeast, salt and water to make a wet dough. Let rise for 2 hours until doubled. Then leave in the fridge overnight. Next morning, dust with flour and shape into a loaf. Let it rest for 40 minutes, then bake in a 220C oven for almost 30 minutes until the bread is golden. There are detailed instructions for steam trays and baking stones and whatnot, but none of these would fit in my tiny oven. I omitted all of that, and I even forgot to slash the tops before baking, but I still got a beautiful crust and an even texture.

The authors don't give the exact quantities on their website, so I wouldn't either. But the idea is that you make enough dough for a week and grab just enough to bake a loaf every time you feel like it. Because of my earlier failure, I divided everything by 4 and only made enough dough for one loaf. And it's so good I am already starting my next batch.

Comments

Rachel said…
Have seen this bread on quite a few blogs..been wanting to try it anytime soon.
jayasree said…
Your verdict and pic is tempting me to try it soon.
Priya Suresh said…
Thats a prefect bread..simply gorgeous!
Bharti said…
Lovely bread! I haven't tried this version..will give it a shot soon.
Vibaas said…
That looks so soft and fluffy and sounds easy too..but my bad luck - oven is not working..boohoo :(
Hey Simran, I just checked out a bunch on no knead breads on you tube this afternoon and seeing your bread I have decided to give it a try.
Alka said…
This sounds simple,but looks so nice.Loved the look of the bread and considering it is home baked,it makes the bread more special isn't it?
Unknown said…
Bread looks so good.You are tempting me to bake this bread :)
Laura said…
Don't feel bad--I had some issues with this bread also. Your successful loaf looks great.

I have thought of re-tackling it, but my absurd need to supersize all of my one pot meals and stretch them out means I don't think I have a small enough dutch oven.
workhard said…
I love the smell of freshly baked breads. My yeast breads always flop:(

Haiku Poems

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…